Beane’s Banana Pancakes

Makes: 2 servings (or enough for 1 really hungry teenager) | 4 medium/large pancakes
Time: under 30 minutes
Materials: measuring cups, mixing bowl, stirring spoon, pan for frying, spatula

Ingredients:
1 cup gluten-free flour (whole wheat flour if not gluten-free)
2 tsp baking powder
1/8 tsp nutmeg
1/8 tsp cinnamon
1 tsp sea salt
1 tbsp agave nectar, maple syrup, or honey (if not vegan)
1 Flax egg
1 cup almond milk (or another dairy-free milk option)
2 tbsp coconut/olive oil
1 diced banana

Instructions:
1. Gather all ingredients.
2. Prepare the flax egg by mixing 1 tbsp ground flax seed with 3 tbsp warm water; put aside for several minutes.
3. Mix all dry ingredients together.
4. Add the wet ingredients, including the flax egg.
5. Turn on stove to low heat and add oil to your pan, if desired.
6. Fold in the diced banana.
7. Pour 1/4 of your mix on the pan for each pancake.
8. Turn over each pancake when the viewing side is bubbly and the outside starts to separate from the pan.
9. Keep making pancakes until you run out of batter. (this recipe makes around 5 pancakes)
10. Serve with a syrup and/or banana slices and eat with good company.